Italian Crostata with Figs
Votes: 1
Time: --
Complexity: easily
Complexity: easily
The traditional and filling Italian Crostata is quick and easy to prepare, perfect for any time of year. Italians often use jam as a filling for Crostata. This recipe suggests using figs with orange juice, paired with cinnamon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- Salt – 1/2 teaspoon
- Flour – 1.5 cups
- Vegetable oil (for greasing the pan) - 2 tablespoons
- Butter - 8 tablespoons
- Cold water – 3-6 tablespoons
For the filling:
- Fresh figs – 1.5 cups
- Light brown sugar – 1/4 cup
- Water – 1/2 cup
- Ground cinnamon – 1/2 teaspoon
- Orange juice – 1/2 teaspoon
- Salt – 1/4 teaspoon
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Cooking the dish according to the recipe:
- In a food processor, combine the flour, salt, and butter and pulse until the dough resembles coarse breadcrumbs. Add 3 tablespoons of water and pulse again. The dough should form a patty when pressed between your fingers. Add another tablespoon of water if necessary.
- Gather the crumbly dough and place it on plastic wrap. Cover the top with plastic wrap and roll it out into a disk 15 cm in diameter. Refrigerate for 45 minutes. If the chilled dough becomes too hard, let it rest at room temperature for a few minutes.
- To make the filling, combine the figs, water, sugar, cinnamon, and salt in a medium saucepan. Bring to a boil. Reduce the heat to medium-low and continue to simmer until the mixture thickens. Remove from the heat, add the orange juice, and stir. Cool to room temperature.
- Line a 30cm diameter baking pan with parchment paper. Remove the dough from the refrigerator, roll it out gently, and place it on the bottom of the pan. Spread the filling in an even layer, starting from the center of the crostata and moving outward in a circle (about 20cm in diameter). Carefully fold the outer edge of the dough over the filling, covering it, and continue around the entire circumference. Gently press the dough to secure it. Chill the crostata in the refrigerator for 20-30 minutes. Meanwhile, preheat the oven to 220°C (425°F).
- Remove the crostata from the refrigerator, spray with cold water, and sprinkle sugar evenly over the dough. Bake for approximately 40-50 minutes (the crust should be golden brown). Rotate the pie during baking to ensure even baking.
- Remove from the oven and cool on a wire rack for 30 minutes or until room temperature. Slice and garnish with fresh figs.
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